Moroccan Bread with Charmoula and Spiced Lamb

The bread, the lamb and the charmoula--a spicy mix of red bell pepper, onion, cilantro and spices--combine beautifully in this bread from executive chef Rafih Benjelloun of Imperial Fez restaurant in Atlanta.

Preparation

Make lamb:
Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day.

Make dough:
Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour.

Make charmoula:
Combine all ingredients in medium bowl. Season with salt and pepper. Set aside.

Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets.

Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.

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Recent Review

It was good, but a bit dry. The Charmoula cooks into it, leaving the flavor but not the moisture. And it's not much lamb. For the moisture issue, I dipped it in seasoned olive oil. I think if I make it again I'll use 3/4 lb. lamb. The flavors were delicious, and the bread was very good (but not amazing).